By Ujjainee Roy
October 9, 2024
Paniyaram is a popular South Indian snack often made with leftover idli or dosa batter. Traditionally, it has a slightly sweet taste when made with jaggery or sugar, but if you're looking for a healthier option, no-sugar paniyaram is a perfect choice. These bite-sized dumplings are fluffy, crisp on the outside, and packed with flavors, minus the sweetness. This version relies on natural ingredients and spices to bring out a savory flavor,
– 1 cup idli/dosa batter (preferably fermented) – 1/4 cup grated coconut – 1/4 cup grated carrots – 1/4 cup finely chopped onions – 1-2 green chilies, finely chopped – 1/2 tsp mustard seeds – 1/2 tsp cumin seeds – A pinch of asafoetida (hing) – 1 sprig curry leaves, chopped – Salt to taste – 2 tbsp oil (for tempering and frying)
If using leftover idli/dosa batter, ensure it’s thick and well-fermented. You can slightly dilute it with water if it's too thick. In a small pan, heat 1 tbsp oil.
Add mustard seeds, cumin seeds, chopped curry leaves, and a pinch of asafoetida. Let them splutter, then add this tempering to the batter. Add grated coconut, carrots, chopped onions, green chilies, and turmeric (if using) into the batter.
Heat the paniyaram pan and add a few drops of oil into each cavity. Once hot, pour the batter into each cavity until filled. Cover and let them cook for about 2-3 minutes on low-medium heat.
Once the edges start to brown, carefully flip each paniyaram using a skewer or spoon. Cook the other side until golden and crisp. Garnish with chopped coriander and serve hot with coconut chutney